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Wash the eggplants and cut them into bite-sized cubes. If using large eggplants, you may want to peel them, but this is optional.
In a bowl, whisk together soy sauce, rice vinegar, maple syrup or agave nectar, minced garlic, sesame oil, and red pepper flakes if you desire a bit of heat.
Place the eggplant cubes in a large bowl and pour the marinade over them. Toss well to ensure the eggplant is evenly coated. Let it marinate for at least 15-20 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated eggplant and cook, stirring frequently, until the eggplant is tender and golden brown on the edges. This typically takes about 10-15 minutes.
Once cooked, garnish the Vegan Garlic Eggplant with sesame seeds and chopped green onions for added flavor and a pop of color.
Serve the Vegan Garlic Eggplant over cooked rice or quinoa if desired, creating a wholesome and satisfying meal.